Watermelon Gazpacho

As much as we love to spend time in the kitchen, this time of the year we prefer to stay outside. So when we are inside, preparing a meal, we usually make a short story out of it. Throw some salad in a bowl or blend a few vegetables into a soup.

One of the things that we’ve been quite obsessed about this summer is Gazpacho. We’ve tried different recipes every time; a classic recipe, a mango version, a white gazpacho (we might actually make a post of that too) … But the gazpacho that stayed in our mind was the one where watermelon replaced the tomato juice. It made it a little sweeter and a lot fresher than a classic recipe. And it is super easy to make: chop, blend, freeze, eat.

We served it in small glasses and had as a starter, but you could just as well put it in bowls and have it as a light dinner, maybe together with a slice of our lemon spelt bread?

Before we move on to the recipe I just want to say that I love these pictures! This time my talented sister helped us out and we took them in the evening sun. She works as a photographer, shooting for both glossy travel magazines and cool literary magazines. She has also been my photographic mentor, teaching me about natural light, reflectors and raw format. And when she helps us out she always seems to not only make the food look great but also catch that vibrant feeling.

Watermelon Gazpacho (adapted from simple blueprint)
Serves 8 as a starter or 4 as a dinner

Put 5-6 dices of the watermelon and a couple of celery pieces in each of the 8 glasses. Pour the rest of it in a blender or a food processor together with all the other ingredients. Pulse it until it’s got soup consistency, taste it and add more salt & pepper if needed. Divide it in the glasses and set them in the freezer or fridge (depending on how soon you serve it), it should be cold but not frozen. Serve with a thin slice of watermelon attached to the glass.

29 Comments

With just a few pictures you have cooled me down on this brutally hot day. Thank you! I’m such a fan of gazpacho and am always looking for new recipes to try. A fantastic post and your photos are stunning!

I am all about less time in the kitchen and more time outside especially in the summer time :) I’ve been on a gazpacho kick myself! What a fabulous way to eat raw veggies….this recipe has been bookmarked and will be made soon! Thank you.

just added every ingredient to the list for the farmers’ market trip. maybe I’ll make a hibiscus drink with soda water, lime juice and ginger to match in color and some flavors. the hibiscus could replicate color of the watermelon, but won’t steal its thunder from the soup.

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[…] love experimenting with soup and was excited to try the Watermelon Gazpacho from Green Kitchen Stories. It was a relatively warm summer day in Antwerp and a cold soup sounded refreshing. Although the […]